Main Ingredients
- 2 Small Tomatoes, Diced
- 1/2 C Coconut Milk*
- 3/4 cup Plain Yogurt*
- 1 1/2 tsp Brown Sugar
- 1 Med Potato, Peeled and Diced
- 1 C Fresh Green Beans, Chopped
- 1 C Cauliflower, Chopped
- 1 C Frozen or Fresh Veggies
- (Peas, Carrots, Corn, Edamame, etc)
Sauce
- 1 Med Yellow Onion
- 3 Cloves Garlic
- Piece Ginger Root (1-inch)
- 1 Jalapeno Pepper*
- 1/4 C Raw Cashews*
- 1/2 C Water
- 1 TBS Vegetable Oil
Spices
- 2 tsp Curry Powder
- 1 tsp Ground Turmeric
- 1 tsp Garam Masala
- 1/2 tsp Cinnamon
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Ground Coriander
- 1/8 tsp Ground Cardamom
*Look for unsweetened, full-fat coconut milk--read the ingredients and try to find one that is mostly pure coconut milk. This recipe can easily be made vegan by substituting reg yoghurt for coconut or soy yoghurt. If you don't want this dish to be too spicy, omit the jalapeno pepper. Also, if you just don't have a jalapeno, you can add some red pepper flakes or cayenne pepper in its place. If you don't have raw cashews, regular roasted cashews work fine.
Directions
- To make sauce: peel the garlic, ginger and onion, halve the onion, stem and seed the jalapeno pepper and place them in blender with cashews and 1/2 cup of water. Process until pureed.
- Heat the vegetable oil in a large saute pan set over med heat. While the oil heats, measure out all of the spices (the curry powder through cardamom) and mix in a small bowl.
- Pour the pureed sauce mixture into the hot pan, using caution to avoid splatters. Stir in the pre-measured spices and allow to cook for 2 to 3 min, until fragrant.
- Add the coconut milk, yogurt, brown sugar, tomato, potato and rest of veggies. Stir well, cover the pan, and allow to simmer on med heat for 10 min.
- Uncover and cook a further 5 to 10 min, until the potatoes are tender.
This dish pairs really well with
Naan Bread and
Pakoras. For a feast, serve with
Red Lentil Soup on the side (click on each for recipe)
